I’ve racked it for the second time, its clearing well and should be ready in around 5 months time..

Note to self

Store somewhere other than bedroom when making wine in future..

After 3 sleepiness nights thinking I had a leaky tap in bathroom. I  realised at 3 in the morning it was the air lock bubbling away keeping me awake! Doh…  drove me mad!

Rhubarb Wine

1 Chop up your rhubarb stalks and freeze them in plastic bags for a few days before you make the wine. I really don’t understand why. Apparently it does make a difference…

2 You have to have patience. Rhubarb wine can taste pretty unappetising at eight months and really good at ten months. You have to let it mellow.

Ingredients:

3 pounds rhubarb
3 pounds white granulated sugar
1 tsp. yeast nutrient
4.55 litres /1 gallon hot water (doesn’t have to be boiling) that’s uk gallon
wine yeast
1 can of white grape concentrate

Procedure:

Using the frozen cut up rhubarb. Put it in the fermenting bucket along with the sugar. Cover and let stand for 24 hours. Add the hot water, mix everything together and then strain out the rhubarb . Put the liquid back in the fermenting bucket and when the liquid has cooled and is luke-warm add the rest of the ingredients. Cover and leave it to ferment for three or four days. Then syphon the liquid into demi-johns with fermentation locks and let it bubble away There will be a fair amount of sediment at the bottom of the demi-john, so when the wine settles a bit (about a month) you will want to rack it. Using a syphon, syphon the wine into another demi-john making sure you keep the tube above the sediment- you don’t want to transfer that. If some of the sediment gets through you can rack again in a few weeks time when it has settled again.
Then leave in a cool room to clear

Schnapps is excellent – if you use the small stems from champagne rhubarb, even better..

It’s  super easy – fill a Kilner or similar a third full of chopped young pink rhubarb, add a couple of tablespoons of sugar and top up with vodka; leave 3 months or longer, giving it a good shake every so often.[A nice gift to give around crimbo time] I also make pies, yogurts crumbles.. etc.. and freeze some stalks for later in the year. This year I’m trying my hand at some rhubarb wine – more on that later!

When the stalks get older  it’s time for jam and chutney. Rhubarb and ginger is a good one.. For the past few weeks I’ve been pulling and freezing in readiness for some jam making

The time to stop pulling it is when the first gooseberries are ready, around  the end of  June/July, this is when the acid is beginning to concentrate in the plant, leaving it bitter and unpalatable.
I use the leaves too – boil them up in water, strain, and use as a spray against black fly on broad beans and nasturtiums. Of coarse, they’re put on my compost heap too.

If your in need of some inspiration for recipes – Look here The frozen yoghurt’s divine!

See… such a versatile plant!

This morning I had a leisurely breakfast flipping through the pages deciding which recipes to try this year. Assuming my veggies are not killed off by the weather, pests, disease, or stolen…

See.. I’m ever the optimist *smiles*

One thing I’m sure of though! I’ll be giving the pickled pigs trotters/feet a miss

I’m resorting to swiping photo’s from sites I got these recipes from and linking to them – credit where credits due!

I am a soup’aholic. There.. I said it.

In fact I’m a one pot throw it all in kinda girl.  Soups, Stews, Casseroles,  Hot Pots…

[did you know Creuset is french for cauldron?]

#Le Creuset has been making superb, award winning cookware since 1925 and the secret recipe of ingredients remains the same today. Each piece is made from a unique mould into which molten iron is poured from a large cauldron (called a creuset).#

It’s become a family joke now, if someone asks for me, they always reply.. She’s in the kitchen stirring her cauldron – yawn!

My one pot soupy, stewie obsession started years ago when I was on a diet… Remember the cabbage diet. What can I say –  I was young and foolish and if my memory is correct, quite windy.. lol

I was on that torturous  regime for a week feeling week and nauseous before I came to my senses and realised there’s more to life than cabbages, most soups stews are healthy and low fat. That was the start of my search for one pot recipes … and the end of my diet – any diet. Sensible eating  from now on.. Life is too short!

15  years on I have around 20 one pot recipe books, 4 folders of recipes I have ripped out of magazines and a huge amount of bookmarked sites. If I were to make one recipe a day I wouldn’t get through them in my lifetime – now that’s a scary thought.. I’m just a tad obsessed I think!

Mushroom bacon barley broth

This is a very filling broth, though I would say more like a stew. I’ve cooked it a few times with the intention of freezing some – its never around long enough to freeze..

Moroccan chickpea soup

This is a favourite of mine to use up the broad beans from the allotment – sometimes its a Moroccan broadie soup when I have no chickpeas and I’ve been known to chuck in some borlotto beans I’ve  grown at the plot..

Hopefully normal service will resume shortly. If my camera lead doesn’t show by the weekend I’ll order a new one.. I’ve got a feeling it could still be hiding in my suitcase since our last trip…

Chop 6 large onions as coursely or finely as you like [ I like to use red onions ] and heat with a small amount of sunflower oil in a stainless steel pan until they are soft. Add 3 cups of your chosen vinegar: [ sherry, red wine, or balsamic] I prefer a mix of red wine and balsamic Then add 3 cups of brown sugar, add  a couple of bay leaves and 15-20 crushed black peppercorns. Bring the mixture to the boil and then simmer gently for 1 to 1 1/2 hours until the onions have gone translucent and all the liquid has evaporated.

Pour the hot mixture straight into small sterilised jars, seal, and store somewhere cool and dark or in the fridge. The chutney should keep for at least 6 months. To ensure the chutney can keep even longer (1 year plus), put the sealed jars in boiling water and simmer for 15 minutes.

The chutney should be left for 4-6 weeks to mature allowing all of the wonderful flavours to develop and mix.

Additional ingredients can be added to this recipe according to your personal taste. A couple of garlic cloves, cumin, thyme,  cloves, sultanas, mustard, apple, and tomato puree all work well. Add a tablespoon of cornflower to thicken up the chutney if desired.

It’s that time of year again.. I usually make this pudding a couple of months before Christmas, around October time..

I cant believe its October already,this year has passed in a blink of an eye…
Traditionally the puddings are made on stir up Sunday
Ingredients..

225g/8oz golden caster sugar
225g/8oz vegetarian suet
340g/12oz sultanas
340g/12oz raisins
225g/8oz currants
110g/4oz candied peel, chopped
110g/4oz plain flour
110g/4oz fresh white breadcrumbs
55g/2oz flaked almonds
1 lemon, zest only
5 eggs, beaten
1 level tsp ground cinnamon
1 level tsp mixed spice
5g/1 level tsp freshly grated nutmeg
pinch of salt
150ml/5fl oz brandy or rum

Method

Mix all the dried fruit in a bowl the brandy and leave to stand covered with a clean tea towel over night..

1. Lightly grease 4x600ml/1 pint or 2×1.2 litre/2 pint pudding basins.
2. Mix together all the dry ingredients.
3. Stir in the eggs and brandy and mix well.
4. Spoon the mix into basins. Put a circle of greaseproof paper [fold to make a pleat] and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.
5. Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before.
Or place the covered puddings in a deep roasting tray, fill the tray with water, cover the tray with greaseproof paper making a pleat down the centre then cover with foil and steam in the oven.. gas mark 2 / 150c for 4/5 hours [ I prefer the oven method ]
6. Cool. Change the greaseproof paper and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.

To serve: steam for 2 hours and serve with brandy butter, rum sauce, cream or home-made custard.

I have 3 damson trees at my allotment that I keep overlooking.

With the long list of jobs that need doing they do tend to get neglected, even completely forgotten about. Occasionally  I’ll remember, like this weekend, just as I was about to leave and went to check the tap was off  after watering. I noticed they were full of fruit. I had nothing with me to put them in and I wasn’t sure if they were ready for picking. They seemed soft enough and dark enough {indigo purple y blue colour} So, I grabbed a couple of plant pots to fill and bring home..
I spent most of Sunday evening trying to decide what to make – not really wanting any more jam. I have a cupboard full of bramble and plum, eventually deciding  I would try something to have with savoury dishes. A damson cheese..
Hmm.. Most of this was eaten last night, I’ll have to get back down there to pick the rest of the fruit..

Recipe for  damson cheese:
Ingredients:
* 917gms of damsons
* 200ml of water
* White granulated sugar (1lb to each 1pint of damson purée) Approx 500gm – I used 3 measuring cups of sugar which is roughly  1lb
* A squeeze of lemon juice( approximately 1/2 tsp)
Method:
1. Wash, pick over and discard bad fruit.
2. Put damsons and water in a large heavy bottomed saucepan. Bring gently to simmering point and simmer very gently until all fruit is soft and falling of the stones.  Keep an eye on it, stirring from time to time.
3. When fruit is very soft, remove from the heat and cool before straining through a sieve or muslin bag.
4. Pour fruit into a measuring jug and make a of note the quantity then return to a clean pan, add the sugar gradually and lemon juice.
5. Stir over a gentle heat until sugar is dissolved.
6. Bring to the boil and continue to boil .. Stir constantly, to stop the sugar burning on the base of the saucepan.
7. The damson cheese it ready when you run your spoon through the cheese and it makes  a clear track mark on the bottom of the pan. Watch your pan carefully as it only takes  few minutes to get to setting point..
8. Pour into warmed, sterilised  jars.  These will keep for a year
You can also fill a couple of ramekins to keep in the fridge. Cover these with the cellophane rings you can buy to cover jam jars. The ramekins will keep in the fridge for around 2 months..
Recipe from one of my favourite preserving books written by..
Marguerite Patten
Resource:
Damson growers in the north of England..
Lythdamson

 Method..

1. Peel the beetroot and cut into even wedges

2. Heat the oil in a medium sized pan. When hot add the cumin seeds. Let them sizzle for 5 seconds.

3. Add the garlic, stir and fry until it turns golden.

 4. Add the onions and stir and fry for a minute.

5. Add the flour and cayenne- stir and fry for a minute.
 6. Now pop the beetroot in with the tomatoes, salt and water.

7. Bring to a simmer.

8. Lower the heat, cover and simmer for 30 minutes.
 9. Remove lid, turn heat up to medium and cook uncovered for 7 minutes- the sauce should be thickening up nicely by then.
 
10. This dish can be made ahead of time and reheated.
Cauliflower and beetroot curry
Ingredients:
500g beetroot (peeled and cut in medium sized pieces)
500g cauliflower (remove hard stem and break into small florets)
50g salted butter
2 medium-sized onions finely chopped
8-10 cloves of garlic finely chopped
2 tbsp ginger finely chopped
Dash of cinnamon powder
1 tbsp white pepper freshly ground (or to taste)
2 tbsp vinegar (or to taste)
1 tbsp Soya sauce
3-4 tbsp mayonnaise
2 tbsp cornflour (dissolved in 1 cup of water)
Salt to taste
Method
* Cook cauliflower and beetroot in five to six glasses of boiling water until tender and the liquid reduced down to approximately two cups.
* Keep aside. Heat butter in a heavy based pan, add onions, garlic, ginger, and saute over low heat until soft.
* Now add vegetables with stock, salt, cinnamon powder, white pepper, vinegar, Soya sauce, and mix well and cook uncovered for two minutes over medium heat.
* Add cornflour while stirring until the gravy thickens slightly.
* Remove from the heat.
* Add mayonnaise.
* Mix well and garnish accordingly.
* Serve hot with boiled rice.
Variation: This dish can also be served as a soup. Just blend this mixture with half cup of fresh cream until smooth. Check seasoning, dish out and garnish with chopped parsley or green coriander. Serve hot with bread sticks.

The courgette glut is in fall swing now..
Time to make vat loads of courgette soup…
A very nice man. French, offered me some courgettes  while at the plot this weekend. Trying hard not to laugh in his face, when I noticed he had grown 8 plants  I gracefully excepted, saying I would give them to my neighbour as I find 1 or 2 plants more than enough for us..

I suggested he use up his glut by making soup, “soup” non. I don’t like to cook.
Now there’s a first. He grows all these veggies but doesn’t like to cook ?
Got me thinking – how many others love to grow but never actually eat their harvest and give the majority away..

Courgette Soup Recipe

* 2 lbs (900 g) courgettes

* ½ lb (225 g) potatoes

* 2 cloves garlic less if you prefer

* 1 onion

* 1½  pints (900 ml) water or  vegetable stock/bullion

* Salt and Pepper

* 1 tablespoon chopped basil

* 2 tablespoons olive oil
* 2 oz (56 g) grated  cheese

* 2 tablespoons cream

Method:
1. Wash the courgettes and chop into chunks. Peel and cut the potatoes into small cubes.
2. Peel and slice the onion. Crush the garlic.

3. Heat the olive oil in a large pan and add the onion and garlic. Lightly fry for about 5 minutes to soften.

4. Add the potatoes to the pan, cover with half of the stock or water, bring to the boil and then reduce to a simmer for about 15 minutes until half-cooked..

5. Add the courgette chunks, salt and pepper to taste, chopped  basil and the rest of the stock or water, bring to the boil and then reduce to a simmer for 10 minutes, stirring occasionally, until the potatoes are fully cooked
6. Either rub through a sieve or use a hand blender to make a smooth purée.
7. Return to a clean pan, re-heat and add the cream, grated cheese and chopped chives { Opional} without boiling.
8. Serve immediately with a sprinkling of cheese on the top of the bowl
This soup freezes well…  Freeze before adding the cheese and cream , add these while warming soup before serving

1.25kg onions sliced into thin rings
3 tbsp salt
1kg preserving or granulated sugar
500ml vinegar
1 tsp cloves tied in a piece of muslin
2 tsp caraway seeds

Sprinkle the onion slices with the salt. Mix well and leave to stand for 1 hour. Rinse and dry.

Put the sugar, vinegar and muslin bag in the preserving pan. Bring to the boil, then simmer for 5 minutes. add the onions & caraway seeds. Return to the boil. skim, reduce the heat to minimum and cook for 2 to 2 and a half hours or until the syrup is thick and the onion translucent and golden brown.

Remove the pan from the heat and leave the onion to settle for a few minutes. Ladle the mixture into hot sterilised jars and then seal.

The marmalade is ready to eat immediately, but improves with keeping. Shelf life is 2 years.

From the… Oded Schwartz’s book “Preserving”
ISBN 0 7513 03452

Which is now sadly out of print. you can get it on amazon marketplace but its a bit pricey..

Posh version…

Red onion marmalade

Soft, sticky onion marmalade – great with pâtés and terrrines or a ploughman’s lunch

Fills about four 500ml jars

Ready in 2¼ hours, plus cooling time

Ingredients..

2kg.. red onions

4.. garlic cloves

140g.. butter

4 tbsp.. olive oil

140g.. golden caster sugar

1 tbsp.. of fresh time leaves

Pinch of chili flakes {optionl}

75cl.. of Red wine

350ml.. of Sherry vinegar or red wine vinegar

200mls.. of Port
Method

1. Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chili flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they’re really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don’t rush this part.
2. Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It’s done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.